Banana Cream Pie Recipe

A scrumptious and easy fresh Banana Cream Pie Recipe with a homemade banana pudding, graham cracker crust and a fresh whipped topping. This is one of our favorite pies and a banana lovers' dream come true.

Course Dessert

Cuisine American

Keyword banana cream pie recipe, easy banana cream pie recipe, how to make a banana cream pie, how to make banana cream pie

Prep Time 15

Cook Time 20

Servings servings

Calories 565kcal

Author Beth Pierce

Ingredients

Graham Cracker Crust

1 ½ cups graham cracker crumbs reserve 1 1/2 tablespoons
6 tablespoons butter melted
⅓ cup sugar

Filling

2 bananas sliced
1 ¼ cups 2% milk
1 cup whipping cream
⅔ cup sugar
⅛ teaspoon salt
¼ cup cornstarch
4 large egg yolks room temperature
1 teaspoon vanilla extract
2 tablespoons unsalted butter

Whipped Topping

1 cup whipping cream
1 ½ tablespoons powdered sugar
½ teaspoon vanilla extract
bananas for garnish

Instructions

Preheat oven to 350 degrees.
Mix the graham crackers, melted butter, and sugar. Press into a 9-inch pie dish and bake in the oven for 7 minutes. Cool on a wire rack. Once cooled, layer the bottom and sides with banana slices.
In a medium saucepan over medium heat, whisk together milk, cream, sugar, salt, and cornstarch. Whisk until the sugar dissolves and the mixture bubbles. Cook for 2 minutes, stirring constantly.
In a medium bowl, whisk the egg yolks together. Remove 1/2 cup of the hot mixture and whisk it into the egg yolk mixture slowly. In a very slow stream, whisk the egg mixture into the saucepan, cooking until bubbling. Cook for 2 minutes, whisking constantly. It should be fairly thick and leave a whisk trail as you drag the whisk through it. It would also pile slightly when poured, as in the picture of the pudding added to the pie crust.
Remove from the heat and whisk in the vanilla and butter. Cool for 15 minutes whisking several times so a skin does not form. Pour the pudding into the crust over the bananas. Cover with plastic wrap and refrigerate for at least 4 hours.
Chill bowl and beaters in the freezer for 20 minutes. Add whipping cream, powdered sugar, and vanilla to the bowl. Beat on low until the mixture starts to increase in volume. Turn to medium-high and beat until stiff peaks form. Spread or pipe over chilled pie. Garnish with banana slices and reserved graham cracker crumbs.

Notes

This pie is also delicious with traditional pie dough. Cookie crusts made from vanilla or chocolate wafers, vanilla or chocolate Oreos, shortbread, or pecan sandies cookies also taste delicious.
To keep the banana slices at their optimum, bake the crust the night before, then make the pudding in the morning. Add the banana slices and pudding to the crust. Now refrigerate until close to serving or at least 4 hours. Then top with the whipped cream, more banana slices, and graham cracker crumbs, and serve.
To keep the vanilla pudding texture smooth and creamy, whisk almost continuously.
Even though the bananas in your pie may turn slightly brown, the pie will still be incredibly delicious.
Add the chipped cream topping right before serving or up to 24 hours in advance if using stabilized whipped cream.

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